Ingredients

The following ingredients have 4 Servings
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3.4 ounce package instant pistachio pudding mix
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup whole milk
  • ¼ cup sour cream
  • 2 cups all-purpose flour
  • 1 tablespoon decorator's sugar (optional)

Instruction

  • Preheat the oven to 425°F. Line a 12-count muffin tin with liners, set aside.
  • Whisk the sugar and the oil together. Add the eggs and vanilla, whisk until smooth.
  • Add the pudding mix, baking powder, baking soda, salt, milk, and sour cream, whisk until smooth.
  • Stir in the flour until there are no dry patches. Divide the batter among the lined muffin tin sections. They will be about ¾ full.
  • Top with the decorator's sugar if using.
  • Bake for 6 minutes at 425°F. Turn the oven down to 350°F and bake an additional 10-12 minutes until a toothpick inserted into the center comes out clean.
  • Let them cool in the tin for 5 minutes. Pop them out onto a wire rack to cool completely.